Tuesday, 1 July 2014

ultimate chewy peanut butter raisin and oat flour cookies

Oat flour? Yes, you read that right. I experimented recently and made flour out of oats. Sounds way more complicated than it is. You literally grind some oats into a flour consistency and ta da- unrefined non bleached natural flour substitute.

These were such a treat to bite into. Perfect accompanied with a cold glass of nut milk or hot cuppa.

For these you will need:
1 cup organic oat flour(oats ground into a flour)
1 cup of peanut butter

Wednesday, 21 May 2014

Raw til 4

So most of you will know that my previous job was as a raw vegan cook/chef. Recently i‘ve not been consuming as much raw as I would like and have been feeling low on energy. Yesterday I decided to give the raw til 4 idea a go. Today is my second day trying this and for breakfast I made this delicious green smoothie.

Packed full of delicious organic ingredients this is sure to give anyone a great start to the day!

You will need:

a few heads of broccolli -roughly 1/2 cup full
1/4 cup of almonds
1 apple chopped
half a pear
1 tablespoon cacao nibs
1 teaspoon fresh lemon juice or organic un-preserved lemon juice
a big chunk of cucumber
1-2 cups of water

Place all ingredients in a high speed blender and blend until smoothe. 

Saturday, 10 May 2014

Vegan Mac n "cheese" with a basil, garlic and breadcrumb crust

I made this a while ago and completely forgot to blog about it. It got munched up really quick by myself and fellow vegans... it‘s soooooo tasty!

For this mouth-watering dish of scrummyness you will need:

100g macaroni pasta per person (or more if your feeling super hungry)- I went ahead and cooked half a medium sized bag of macaroni and just improvised a little.

25g vegan butter alternative; vitalite/pure etc
25g plain flour
1 pint vegan milk alternative; I prefer almond but go with your favourite
pinch of pinch himalaya salt and pepper
100-120g hard vegan cheese; tesco free from soya mild is a good one to use or cheezly, vegusto mild aromatic, sheese etc
20g fresh basil
2 garlic cloves minced
1 measuring cup of breadcrumbs

Step 1: cooking the pasta

Place the macaroni in a pan of boiling water and cook for the required time; usually 10-12 minutes.

Step 2: creating the roux

in a seperate saucepan melt the vegan butter on a low heat, add the flour and stir quikly to avoid burning or lumps forming.
add in the vegan milk, 1 clove of minced garlic, increase the heat and continue to stir/whisk. Add a third of the vegan cheese season with the salt and pepper and stir until well mixed.

Step 3: assembling

Drain the pasta and stir into the vegan cheese sauce. Pour the pasta into an ovenproof dish.
In a blender/mixing bowl combine the breadcrumbs, chopped fresh basil, minced garlic and vegan cheese. Sprinkle this evenly over the top of the macaroni and top with extra vegan cheese and salt and pepper.
I like to add a few drops of tobasco at this point too.
PLace under a high heat grill and watch as the cheese melts and becomes gooey and the breadcrumbs get golden. (que mouth watering!!)

step 4: Dish up and dig in!

Wednesday, 7 May 2014

energy booster bars with raw choccie drizzle

Hello beautiful readers. You have got to try these bars of deliciousness!! I made these for a snack at work and i‘m currently munching on them now hehe.
Bursting with superfoods and raw ingredients these really are an energy boost in a bar. Ooey and gooeyto bite into and perfect with a cup of herbal.

Excuse the terrible photos.. my camera is out of action at the moment and my tablet seems to be taking fuzzy wuzzy photos.

you will need:

1/4cup goji berries
1/4 cup of raisins/currants
1 tablespoon chia seeds
1 tablespoon ground flaxseed
1/4 cup of warm water
1 teaspoon cacoa nibs
1 heaped tablespoon nut butter
1/3 cup rolled oats/porridge oats

raw choccie drizzle:

1 teaspoon coconut oil melted at just above room temperature
1 1/2 teaspoons cocoa
1 teaspoon maple syrup
pinch of himalaya salt

Place the goji, raisins, chia and flax seed in a bowl with the water and soak until a gooey consistency.
Add the nut butter, cacoa nibs and oats and combine into a dough. Form into bar shapes and place on greasproof paper on a baking tray and place in the oven on its lowest setting with the door ajar.
After 30 minutes remove from oven and leave to cool.
Combine the coconut oil, cocoa, syrup and salt and drizzle onto the bars.
Leave in the fridge to set.

Wednesday, 5 March 2014

A taste of the caribbean

The sunshine has finaly made an appearance! Seeing as the rain has decided to take a little back seat for a while I decided to whip up something that made me feel warm and fuzzy and bring back memories of the summer with good music, good beer and good stew! Hang on to your hats dear readers.. this one will hit your taste buds hard and make you want to jump around and start playing the steel drums... well maybe that is just me...

serves 3 as a main

You will need:

1 small sweet potato diced
1 medium onion finely chopped
1 large carrot diced
1 bell pepper diced
1 400g tin of chopped tomatoes
2 cloves of garlic finely chopped
1/3 cup of quinoa grain
1 teaspoon paprika
1/4 teaspoon of cayenne pepper
1-2 teaspoons of tabasco sauce
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 of a block of creamed coconut
1-2 tablespoons coconut oil
medium green chilli finely chopped- optional
chopped pineapple- optional
to garnish- fresh parsley 

Start by placing the chopped onion, garlic, oil and spices into a deep pan on a medium heat. Sweat the onions and garlic a little- do not burn them.

Add the vegetables, creamed coconut block and the tine of tomatoes. Use the empty can of tomatoes to fill with water and add to the saucepan. Bring to the boil then turn the heat down and simmer with a lid on for 5-10 minutes.

Stir the stew then add in the quinoa. Continue to simmer without the lid for 20 minutes and keep stiring every few minutes. 

Turn the heat off and leave for 15 minutes (this will allow the stew to thicken and settle) 

Make this, eat it and tell me what you think :)

Thursday, 9 January 2014

Raw lunch Thursday

Hello dear readers, I've been a little under the weather recently and haven't been in the "recipe creating" mood. Today I'm feeling a bit better and thought i'd kick this cold in the butt with a completely raw lunch! Bring it on germs! So I made a raw spicy tomato and nut burger, topped with a slice of raw cashew cheese and munched it down with loads of salad.

It was all very easy to make (considering i'm germ ridden and achy.. it will be a doss for you lot :p). The burgers are really versatile and would be great in a lettuce wrap with some raw salsa and raw cheese!

The raw cheese has a sticky consistency.. a bit "peanut buttery" but cheesy.. need to work on this.. any suggestions? It's great as a spread but not so great in chunks/slices.

For the raw burgers :
Makes two burgers

1 cup of almonds
1 tablespoon sunflower seeds
1 red/ orange pepper
1cm (roughly) of fresh green medium chili (you can substitute this for some cayenne pepper or leave it out)
3 cherry tomatoes
5 sundried tomatoes
1/2 a shallot 
1 teaspoon hemp oil/ coconut oil
half a teaspoon paprika
pinch of sea salt
pinch of pepper

In a blender pulse the almonds and sunflower seeds until a very fine almost powder consistency. Place these in a mixing bowl for the time being.
Combine all the other ingredients in the blender and pulse until smooth. Add to the mixing bowl and combine all ingredients. This should be a sort of doughy consistency. You can add more oil or a touch of water if it's too dry.
Shape into rounds an place on grease-proof paper on a baking tray.
Turn your oven onto it's lowest setting and leave the door ajar, dehydrate these for 20 minutes.

For the "cheese"

1 cup of cashew nuts
1/2 cup of nutritional yeast
1 tablespoon hemp oil
pinch of salt and pepper

Pulse the cashew nuts until a flour consistency. Keep pulsing until the cashew begin to stick to the sides of the blender. Using a spoon scrape the cashews off the sides and pulse again. The mixture will gradually become more sticky and form a dough, add the nutritional yeast and oil and blend until smooth. Place mixture into clingfilm and form into desired shape. Keep in the fridge for 4 days. (or spread loads on toast and top with tomatoes and roasted veg and have yourself a mini pizza :) )

Friday, 3 January 2014

New health for a new year

It's officially been a year since I turned vegan and I haven't looked back! I also don't want to "jinx" it but I haven't become unwell since! I binge out on all the same stuff like pizzas, chocolate and of course lots of cake... but I also try to eat raw at least twice a week, drink lots of water and have smoothies everyday! For those of you who had a bit of an over-indulgent xmas and new years this smoothie is sure to get you back on track with a massive boost of energy! Hurrrahhh bring on the greens!

Makes 2-3 servings

For this jug of awesomeness you will need:

1/3 cup of cashew nuts
2 handfuls of chopped kale
1/4 cup of pitted dates
1 apple peeled and cored
1 banana
the juice of half a lime
1 1/2 cup of water
1 tablespoon of creamed coconut/ 1 teaspoon coconut oil
1 scoop of hemp powder

Start by blender the cashews into a powder, add the kale and pulse then add all the other ingredients and blend until smooth. This is seriously yummy and will make you want to finish the whole batch!!